Italian Spaghetti Pasta Salad

Ingredients

For the pasta salad

• 12 oz (340 g) spaghetti

• 1½ cups cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 green bell pepper, finely chopped

• ½ red onion, finely diced

• ¾ cup sliced black olives

• ½ cup chopped green bell pepper or additional vegetables, optional

• ¼ cup fresh parsley, chopped

• ½ cup grated Parmesan cheese, optional

For the Italian dressing

• ½ cup Italian salad dressing, store-bought

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• ¼ teaspoon salt, or to taste

• 1 teaspoon sugar, optional, to balance the acidity

• 1 tablespoon lemon juice, optional

Instructions

Step 1: Cook the spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Avoid overcooking because the pasta will soften further as it absorbs the dressing.

Step 2: Drain and cool

Drain the spaghetti in a colander and rinse briefly with cool water to stop the cooking process and cool the pasta for the salad. Drain thoroughly. If desired, toss with a teaspoon of olive oil to prevent sticking.

Step 3: Prepare the vegetables

While the pasta cools, dice the cucumber and bell pepper, halve the tomatoes, finely chop the red onion, and slice the black olives. Chop the parsley and set everything aside.

Step 4: Make the dressing

In a small bowl, whisk together the Italian dressing, olive oil, red wine vinegar, Italian seasoning, garlic powder, black pepper, salt, and optional sugar and lemon juice. Taste and adjust the seasoning.

Step 5: Combine everything

Place the cooled spaghetti in a large serving bowl or container. Add the cucumber, tomatoes, bell peppers, red onion, black olives, and parsley.

Pour the dressing over the salad. Toss gently but thoroughly until the spaghetti and vegetables are evenly coated.

Step 6: Add the cheese

If using Parmesan, sprinkle it over the salad and toss again. You can reserve a little cheese for garnish.

Step 7: Chill and serve

Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend. Toss again before serving. If the pasta has absorbed too much dressing, add a small splash of Italian dressing or olive oil.

Tips for the Best Pasta Salad

• Prevent sticky pasta: Drain the spaghetti thoroughly and cool it before adding the dressing.

• Keep vegetables crisp: Add the cucumber and tomatoes shortly before serving if preparing well in advance.

• Adjust the flavor: Add extra vinegar or lemon juice for tanginess, or a little sugar for balance.

• Make it colorful: Red, yellow, and green bell peppers all work well.

• Add protein: Grilled chicken, chickpeas, or cubed mozzarella can make the salad more filling.

• Prepare ahead: The salad can be made several hours in advance; toss it again before serving.

Nutrition Information

Estimated per serving, assuming 8 servings and including the dressing but excluding optional Parmesan.

Nutrition varies by pasta brand, dressing, olives, and serving size.

Nut and Allergen Information

• Peanuts and tree nuts: Not included in the recipe as written.

• Gluten: Regular spaghetti contains wheat and gluten. Use certified gluten-free pasta if needed.

• Dairy: Parmesan contains milk; omit it for a dairy-free version.

• Possible allergens: Check bottled Italian dressing for milk, soy, mustard, or other declared allergens.

• Nut-allergy precautions: Check every packaged ingredient label for allergen warnings and possible cross-contact. Use clean utensils and cookware.

Storage

• Refrigerate in an airtight container promptly after preparation.

• Keep refrigerated at 40°F (4°C) or below.

• Best enjoyed within 3–4 days.

• Do not leave the salad at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).

• Stir before serving and add a little dressing if needed.